Stuffed Cabbage Roles (Grain Free/Dairy Free)

This is a great dish to prepare ahead of time for those busy days when time is rare! There are many versions of this recipe available, this one is just mine! Enjoy!

  • 1 medium head of green cabbage
  • 1 1/2 pounds of grass fed ground beef
  • 1 egg (preferably pasture raised)
  • 3/4 cup almond flour
  • 3 TBSP garlic powder or 6 cloves of fresh minced garlic
  • 1/2 of a medium chopped onion (Any color)
  • 1 small can of tomato sauce (try to find one that is not lined with BP-A)
  • Salt and pepper to taste
  1. Steam the head of cabbage until the leaves release easily. (Around 10 – 15 minutes)
  2. While the cabbage is steaming, combine the ground beef, egg, almond flour, chopped onion, garlic, salt and pepper in a large bowl. I combine with my hands, but you can do it however works best for you.
  3. Once the cabbage head is cooled to the touch, remove the whole leaves one at a time to leave in tact. Lay flat on a cutting board and place a good sized meatball at the leafy end. Roll over once and then tuck in the sides. Finish rolling until reaching the stem. Secure with a toothpick and place in a glass baking dish.
  4. Cover and bake in 350 degree F oven for 20 minutes.
  5. Remove from oven and add tomato sauce to the top making sure that all rolls are covered.
  6. Bake for an additional 5-10 minutes.

**Times may need to be adjusted based on oven variance.

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